Tuesday, 31 August 2021

Biddi's Baby


On the 23rd of August we finally met Biddi Possum's baby!

We’ve been watching Biddi in anticipation these past weeks as her pouch has grown and now look at her sweet baby back rider!

Biddi came to us as just a tiny pouch young herself after being separated from her mum when their nest tree was lopped. 

Fast forward two years - Biddi calls the Valley’s jarrah forest home, and is now raising a youngster of her own! 

Well done Biddi!

 

Thursday, 26 August 2021

Recipe: Vegan Single Serve Pear & Oat Puddings

 

These little puddings are delicious warmed and served with icecream. Gooey underneath, they have a yummy crunchy top.

Ingredients:

- Paper muffin cases (sprayed with cooking oil)

- 1 cup of rolled oats

- 1 cup of soy milk 

- 1 cup of plain flour

-1/2 teaspoon of salt

- 1 teaspoon of baking powder

- 1/2 teaspoon baking soda

- 1/2 cup brown sugar (pressed down into cup)

- 1 egg - we use Orgran Egg Replacer

- 1/4 cup oil

- 1 1/2 cups of finely diced pears

Topping:

- 1/2 cup Nuttelex butter - melted - still hot

- 2-3 tablespoons brown sugar

Method:

- Heat your oven to approximately 180-200 degrees.

- Begin by soaking the oats in the soy milk for 10 to 15 minutes to soften them.

- Combine the flour, soda, baking powder and salt in a bowl.


 - In another bowl, combine the egg replacer, oil and brown sugar and stir. Then add this mix to the oats and soy milk and mix.

-  Combine the dry and wet ingredients together and mix well.

- Fold the diced pears through the batter.

-Topping (left) and batter

- Spoon the batter into muffin cases. Fill the cases approximately 3/4 full.

- Batter with topping

- To make the topping, combine the melted Nuttelex butter and brown sugar. Stir until the brown sugar has dissolved. Drizzle one to two spoons of the topping mix over the batter. 

- Bake for approximately 15 minutes. The topping should become a tasty crust. 


 

PVAS Father's Day Tour & Bake Sale


Spoil Dad this Father’s Day with a Sanctuary Tour and Mega Bake Sale! 

Come and meet the animals and explore the Valley before enjoying some cruelty free goodies!

Enjoy snacking in the Sanctuary gardens or take away a goodie bag to share with Dad later!

Tickets are $20.00 and bake sale items will be as marked.

DATE: Saturday 4 September 2021 

TIME: 1:00 PM - 2:30 PM

LOCATION: Possum Valley Animal Sanctuary

Tickets can be booked via our Facebook page at https://www.facebook.com/possumvalleyanimalsanctuary/events/?ref=page_internal 

We look forward to seeing you there! 



Thursday, 22 July 2021

Recipe: Vegan Banana & Pear Muffins


These muffins are a great way to use up your extra pears. They are delicious cold or re-heated with your favourite icecream.

Pre-heat oven to 180 C.

Ingredients: 

- 1/2 cup sugar

- 2 cups of flour

- 1 teaspoon of all spice

- 1/2 teaspoon of baking soda

- 2 teaspoons of baking powder

- 1 mashed banana

- Orgran Egg Replacer, the equivalent of one egg

- 1/3 cup oil

- 1 large grated pear

- 1/3 cup soy milk, or your favourite milk substitute

Method:


 - In a bowl, combine the 'wet' ingredients, including the fruit. Grate the pear directly into the bowl to catch the juice.  

- In a second bowl, combine the dry ingredients.


- Combine the wet and dry ingredients and stir.

- Spoon the batter into paper muffin cases. Spray the cases with oil first to prevent sticking.

- Bake for approximately 15-20 minutes, or until brown on top.


 

Sunday, 4 July 2021

Recipe: Vegan Lemon Cookies


If your lemon tree is full of fruit at this time of year, we have a delicious recipe for you to try!

Set your oven to approximately 180 degrees C. 


Ingredients:

- 1/2 cup of Nuttelex butter

- 1 cup of caster sugar

- Orgran Egg Replacer - the equivalent of 1 egg

- 2 cups of plain flour

- 1/2 a teaspoon of baking soda

- 3-4 tablespoons of lemon juice

- 2 tablespoons of lemon zest

Method:

- Cream the Nuttlex and caster sugar together in a bowl.


 - Add the Orgran Egg Replacer. Mix well.

- Add the flour and baking soda. Stir the batter.

- Add the lemon juice and zest. Mix together well.

- Line a tray with baking paper and drop tablespoons of the mix onto the tray. Leave space between the cookies as the mix will spread when cooking.

- Sprinkle sugar onto the top of the cookies before baking to give them a sweet crunch.


- Cook for approximately 15 minutes. A longer cooking time will give a crunchier cookie. Remove sooner if you prefer a softer cookie.

- These cookies can also be iced with a mix of icing sugar and lemon juice if preferred. 



New Arrivals at PVAS: Webster the Lucky Duck

By Chris R.


 
Webster is a beautiful little grey duck who was rescued after being badly attacked by peacocks at his previous home.  He was nursed back to health, then surrendered to the Sanctuary to regrow his lost feathers. 
 

 
Webster is now fully feathered and loving the peaceful life with his two new friends, Anna and Rudolph, the Sebastapol Geese.
 

 

Monday, 21 June 2021

Vegan Lemon & Coconut Slice


This delicious slice is a tasty addition to a picnic lunch, morning tea, or wonderful warmed with icecream for dessert. 

Preheat oven to 180C. Line a small slice tin (approximately 20-30cm long) with baking paper.

Ingredients:

- 3/4 cup of sugar

- 1/2 cup of Nuttelex butter (room temperature)

- 3/4 cup of plain flour

- 1/2 cup self raising flour

- 1/2 cup coconut

- Orgran Egg Replacer (equivalent of 2 eggs)

- 2 tablespoons of lemon zest

- 3-4 tablespoons of lemon juice

- 1/4 teaspoon of salt

Method:

- Cream the Nuttelex and sugar.


- Add the flours, coconut and salt, and mix.


- In a separate bowl, prepare your Orgran Egg Replacer and add the lemon juice and zest.

- Combine the two mixes together and stir well.

- Pour the batter into the slice tray. This slice will rise a little so allow for this.


- Bake for approximately 25 to 35 minutes. Remove from the oven when golden brown on the top.


- You can ice this slice with a sweet icing, or a lemon icing made by combining icing sugar and lemon juice.